Originally Posted by
corky
Only if they are not packaged well and they get freezer burn or if they are frozen for a long time. Other than that, I agree. And I don't know what the grade has to do with anything either.
Actually, it could affect them, although really in slight ways. If you freeze sashimi-grade fish, the crystallization can change the texture. I also find freezing fatty fish then thawing tends to make the fish slimier... For something like beef, I'd assume it will restructure the fat in some way. May not be noticeable to common folk, but to the connoisseur, who knows